To cook wild rice, first rinse it in a strainer under running water or in a bowl of water; drain. Cook the rice in the proportion of 1 cup uncooked rice to 4 cups water, plus 1 teaspoon salt. Bring the wild rice, water, and salt to a boil in a heavy saucepan over medium-high heat. Reduce the heat and simmer, covered, until the rice kernels are open and slightly chewy rather than mushy, 45 to 55 minutes; drain well.

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. Paulette's recipes will appear each day in this column, and she will share culinary tips and kitchen wisdom acquired over the years and through her international travels.